Chicken Jelly
Ingredients
Directions
Prepare the bones
Cut the flesh from the chicken bones and break the bones.
Soak the bones in weak salt water for 1 hour to extract the blood.
Make the jelly
Place the bones in a stewpan with 3 pints of cold water.
Simmer until the liquid is reduced to less than half its original quantity.
Sprinkle a little coarse sea salt and strain the liquid into a bowl.
Keep the jelly on ice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Chicken bones
- Their connective tissue releases gelatin into the water, which sets the liquid into a jelly as it cools.
- Cold water
- Acts as the solvent that draws gelatin and flavour out of the bones during the simmer.
The step that matters
Simmer until reduced to less than half. Reducing concentrates the dissolved gelatin so the liquid will set firmly when chilled. If it is not reduced enough, the jelly stays loose; reducing too far can make it overly intense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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